Red White And Bleu Slaw Recipes

Steps:

• Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours.
• Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.

Steps:

• In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for at least 2 hours.

Steps:

• ---To prepare the Texas Barbecue Sauce---.
• Combine the first 5 ingredients in a small saucepan and warm over medium heat, stirring until the sugar is completely dissolved.
• Bring to a boil, reduce the heat to medium-low, cover, and simmer 5 minutes.
• Remove from the heat.
• In another saucepan, bring the cream to a boil.
• Reduce the heat to medium-low and cook until the cream is thickened enough to coat the back of a spoon.
• Stir in some of the barbecue sauce base, adding more base until the flavour is to your taste.
• Bring the mixture back to a boil over medium heat, and then reduce to medium-low and simmer again until it coats the back of a spoon.
• Set aside.
• The sauce may be made ahead, covered and refrigerated, and then re-warmed over medium heat when ready to use.
• ---To prepare the mayonnaise---.
• In a food processor combine the egg, lemon juice, mustard, and vinegar.
• Turn on the machine and combine for 30 seconds.
• With the machine running, slowly add the oil in a thin stream.
• When the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds.
• Press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use.
• ---To prepare the slaw---.
• Toss the cabbage with enough mayonnaise to coat.
• Add the green onion and bleu cheese.
• Season to taste with salt and pepper.
• Toss again.
• ---To prepare the shrimp---.
• Season the shrimp with salt and pepper.
• Heat the oil in 2 large sauté pans or skillets until almost smoking.
• Add the shrimp, being careful not to crowd the pan.
• Cook until golden brown on the outside and opaque throughout, about 1 minute per side.
• Remove and drain on paper towels.
• ---To serve---.
• Pile slaw in the center of each plate and lean 5 shrimp against the slaw.
• Place another shrimp on top.
• Baste each shrimp with the sauce and drizzle more sauce around the plates.
• Sprinkle each plate with bleu cheese and onions.
• Dust the rims of the plates with black pepper.

Steps:

• In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. Add the coleslaw mix, grapes and carrots and stir until evenly coated. Chill until serving.

Steps:

• Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. (Can be made 1 day ahead; chill. Toss before serving.)

Steps:

• Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
• Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
• Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese. Refrigerate and serve chilled.

Steps:

• Toss coleslaw blend with peppers and dressing in large bowl.
• Refrigerate 1 hour.
• Top with cheese and bacon just before serving.